I am going to have to cut my brisket

[stuper01]

There is just no way around it, I am either going to have to cut in two, and still fold this 18" brisket, or????

Is there any secret, or instruction on how to cut it and not ruin my chances of a great finished product?

[TedEbear]

Are you taking about cutting it to fit in the smoker because it is too large?  Check this link:  Brisket Too Large???

[stuper01]

Yes, exactly... It is too long.

Thanks

[KyNola]

The link shown above is a good one.  Regardless of how you fit your brisket in the Bradley, please make certain the brisket does not touch the side or back walls of the tower.  If it touches these walls you increase the risk of a grease fire by the grease from the brisket running down the walls and striking a heat source.  No one wants that!

[stuper01]

thanks!!!  great advice.  a fire would ruin the day....

brisket was in at 6:30 this morning... smoker is done 4 hours of smoke...  at 215*.

should be ready by 6 or 7 tonight I am thinking.

[Tenpoint5]

thanks!!!  great advice.  a fire would ruin the day....

brisket was in at 6:30 this morning... smoker is done 4 hours of smoke...  at 215*.

should be ready by 6 or 7 tonight I am thinking.

you may want to up the temp to 225/250 range if your hoping to be done that fast imho

[stuper01]

ok, cranking it

[TedEbear]

Also, if you're expecting a big brisket to be done in 12 hours total time you might want to wrap it in foil when it gets to 150*F or so to help speed it through the stall.  The general rule is that it takes 1.5-2 hours per lb to fully cook a brisket but a foil wrap will decrease the time a bit.

Don't wrap it before the smoke part is done.

[tailfeathers]

Just curious, but were you able to bend your brisket or did you end up having to cut it?

[TedEbear]

And did it finish cooking within the time frame you were expecting of 6-7 pm?